Mocha Peanut Butter Cupcakes
Indulge in these rich and moist chocolate cupcakes infused with espresso, topped with creamy peanut butter frosting, and sprinkled with cacao powder for an irresistibly decadent treat.
ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup cacao powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tablespoons espresso or strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- ½ cup peanut butter powder
- 12 tablespoons creamy peanut butter, for filling
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Cacao powder, for dusting (optional)
steps
- 1.
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- 2.
In a large mixing bowl, whisk together the flour, sugar, cacao powder, baking powder, baking soda, and salt.
- 3.
Add the eggs, milk, vegetable oil, espresso, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
- 4.
Fill each cupcake liner halfway with batter. Place a tablespoon of creamy peanut butter in the center of each cupcake, then top with additional batter until liners are three-quarters full.
- 5.
Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- 6.
In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar, peanut butter powder, heavy cream, and vanilla extract. Mix until smooth and fluffy.
- 7.
Once the cupcakes have cooled, pipe or spread the peanut butter frosting on top of each cupcake. Sprinkle with cacao powder for added richness and appearance.
- 8.
Serve and enjoy these indulgent Mocha Peanut Butter Cupcakes with a glass of cold milk or a hot cup of espresso.
